Chicken, baby vegetables, wine and cream

Ingredients

1	Chicken, (free range) (Main)
1	Salt & freshly ground pepper, to season
1	Fresh thyme, to stuff
1 Tbsp	Olive oil
1 Tbsp	Butter
½ cup	White wine
½ cup	Cream
½ cup	Chicken stock
1 cup	Baby carrot (Main)
1 cup	Baby turnip (Main)

Directions

1. Preheat oven to 200C. Dry the chicken with paper towels, season and stuff the cavity with thyme.
2. Using a cast iron casserole dish, heat the olive oil and butter on the top of the stove.
3. Add the chicken and brown on all sides, which will take approximately 15 minutes.
4. Pour the wine, stock and cream over the chicken, then cover with a lid and cook for 50 minutes, basting twice.
5. Add the baby vegetables to the casserole then recover and cook for a further 15 minutes.
6. Transfer the chicken and vegetables to a serving platter to rest.
7. Reduce the juices over a high heat and taste for seasoning before spooning over the chicken and vegetables.